KOREAN BEEF SALAD WITH KIMCHI CRUNCH SLAW

PREP + COOK TIME 25 MINUTES (+ REFRIGERATION & RESTING) SERVES 4

500g thick-cut rump steak 2 tablespoons extra virgin olive oil 2 tablespoons gochujang

(see tips on page 17)

¾ cup (75g) kimchi, shredded finely 2 cups (160g) shredded red cabbage 2 cups (340g) shredded wombok ½ cup (70g) roasted unsalted peanuts 1 tablespoon white sesame seeds,

toasted

1 tablespoon black sesame seeds,

toasted

½ cup loosely packed fresh mint

leaves, shredded finely

1 medium lime (90g), cut into wedges

1 Combine the steak, oil and gochujang in a shallow non-reactive dish. Cover; refrigerate for 2 hours or overnight.

2 Heat a large frying pan over high heat. Season steak well. Cook steak for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate; rest, covered loosely, for 10 minutes.

3 Meanwhile, combine kimchi, cabbage, wombok, peanuts, seeds and mint in a large bowl.

4 Slice beef thinly against the grain; toss through salad with cooking juices. Season to taste.

5 Divide salad among four plates or bowls. Serve with lime wedges and extra kimchi, if you like. Per serving: 29.4g total fat (6.1g saturated fat); 1881kJ (449 cal); 10.6g carbohydrate; 33.2g protein; 5.2g fibre